Quick To Prepare, Lentils Are A Versatile Legume

A simple ingredient that lends itself to vegetarian and non-vegetarian diets is the lentil. It is as easy to cook as rice and comes in several commonly available varieties.

Most common are the lens-shaped brown or greenish-brown lentils, but they come in red and yellow as well. In India, where they are extremely popular, they are called dal. Although they are one of the main commercial crops in Egypt, they are found in other Middle Eastern countries, where they are thought to have originated. At one time, North America used to import lentils. But we have increased our production so much in Idaho and Washington state that now we are the largest lentil exporter.

Not only are lentils delicious, they also are among the easiest of dried legumes to prepare. They need no soaking, just place them in water, 1 part lentils to 3 parts water, and heat to a boil. Cook for 40 to 45 minutes. Green and brown lentils hold their shape very well as a side dish or in a soup. They also can be mashed slightly and formed into loaves or patties.

Cooked lentils are high in calcium, phosphorous, potassium, zinc and iron. They also contain vitamin A and B-complex vitamins.

Here are some common lentils, which you can find in most natural food stores and groceries, in both the bulk and packaged sections.

- Domestic green lentils, the most common kind, are flat, greenish brown discs with strong earthy flavors. These are good in stews and casseroles.

- Petite French green lentils, which are about a third the size of domestic lentils, hold their shape well and are often used as a side dish or chilled in a salad. They have a slightly peppery flavor.

- Whole red lentils are orange-red and have a high starch content, so I always rinse them well in cold water before cooking them. Red lentils completely lose their shape and become creamy during cooking, so they work well in soups. You can add salt and a bit of vinegar to the cooking water if you want them to better retain their shape.

- Petite crimson lentils are about a third the size of regular lentils. These take only 15 to 20 minutes to cook.

My favorite way to prepare lentils is to use them in salad or soup. I like French lentils cooked until just tender. I roast garlic cloves in the oven until caramelized, mix them into the lentils, add extra-virgin olive oil, balsamic or sherry vinegar and season them with salt, pepper and chopped chives or dill.